Spiced Pecans

Do you ever have that moment when you realize, “Crap!  We’re going to be at XYZ’s house this evening!  What do I bring?  I guess another bottle of Sauvignon blanc.”  I was bringing sb so much that I believe I was being compared to Ramona Singer and her Pinot grigio, though I haven’t started bottling my own (oh wait, it JUST got interesting . . . ).  You know Ramona, have bottle will travel.  We’ll go into my whole sb obsession soon.  Something for everyone to look forward to!  Anyhow, here I was on Saturday with just a few hours before attending a wonderful dinner party being hosted by fascinating friends and I was going to bring, what, sb again?  It just didn’t feel right.  So, to Google I go!  I have now been introduced to a whole new side of Martha Stewart.  The Martha Stewart I always knew was a Martha Stewart I could admire (or make fun of) from afar because I work full-time!  Where am I going to find the time to do these elaborate home-made creations?  And not just cooking, but crafts.  There is no way I can knit my own Christmas stockings!  The recipe below, however, just may change that.  I’ll let you know at Christmas

Ingredients:

4 cups unsalted pecans (whole or halves will work)

2 Tbs maple syrup

4 tsp coarse salt (such as sea salt)

1 tsp Mexican style chili powder

1 tsp ancho chili pepper

1 tsp chili paste (such as Huy Fong)

Preparation:

Preheat oven to 350.  Line a rimmed baking sheet with parchment paper; set aside.  In a medium bowl, combine pecans, syrup, 3 tsp salt, chili powder, chili pepper, and chili paste.  Stir (or toss) to coat.

Spread pecans in a single layer on the prepared baking sheet and bake for 20 minutes.  Remove from oven, sprinkle with remaining teaspoon of salt and let cool.  Serve immediately, or take to your friends house at room temperature where they hope it will last for up to 1 week (it just might get eaten in 1 sitting).

You can also kick this one up, if you know for sure that the recipient likes thing spicy.  You can add 1 teaspoon of crushed red pepper flakes.  Also, you can substitute the ancho chili pepper with 1 teaspoon of cayenne pepper.

Serves 4 cups

Hands on time:10 minutes

Total time: 30 minutes

009

*Derived from Martha Stewart


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